Rosmarinic acid (RA), a phenolic molecule found in culinary herbs, has shown potential therapeutic benefits for various neurodegenerative disorders due to its antiapoptotic, antioxidant, and anti-inflammatory properties. RA can reduce oxidative stress, prevent cytotoxicity, and protect against neurotoxicity caused by various substances. It also mitigates the effects of metal ions and prevents iron-induced neurotoxicity in neuroblastoma cells. RA’s potential to improve central nervous system disorders is growing worldwide. It has been shown to suppress GABA transaminase activity and reduce seizures, and may be used in combination with anti-epileptic medications. RA can also reduce lipid peroxidation and prevent neurodegeneration in the hippocampus. However, its efficacy may be limited by endogenous barriers to targeted brain delivery, bioavailability, bio-accessibility, limited membrane permeability, and poor water-and lipid-solubility. Further research is needed to understand the precise biochemical pathways and key actors contributing to RA’s therapeutic benefits and make RA a suitable phytochemical dietary treatment for neurological disorders.